Low-Key Ice Cream Bars | Made with three unexpected ingredients

These might be the best thing in our freezer right now.

Some recipes start with a craving, not a plan—and this was exactly that.

We weren’t trying to invent a dessert. We just wanted something cold, chocolatey, and satisfying, without making a mess in the kitchen or turning on the oven. Enter: these low-key Oreo ice cream bars.

The crust is simple—just crushed Oreos and Nutella pressed into a pan like a rich, no-bake brownie base. The layers are built with chocolate chip cookie ice cream and a soft whipped French-style cream made from crushed Oreos, heavy whipping cream, and vanilla extract—smooth, subtle, and just enough to make each bite feel extra.

If you’re thinking any ice cream will do, trust us—it won’t hit the same. Thrifty’s chocolate chip cookie flavor has just the right amount of chill without the sugar overload, and it makes these bars feel nostalgic in the best way.

They’re the kind of dessert you pull out when you're craving something cool, creamy, and low-key addictive.

🍦 Low-Key Oreo Ice Cream Bars

Cold, creamy, and secretly the best dessert in our freezer.

📋 Ingredients

For the Crust

• 1 standard pack of Oreos (about 36 cookies)
• Nutella (add until texture resembles cake pop dough; start with ~¼ cup)

For the Cream Layer

• 1 cup heavy whipping cream
• 1 tsp vanilla extract
• 5–6 Oreos, finely processed in a food processor

For the Ice Cream

• Thrifty Chocolate Chip Cookie Ice Cream (enough for 2 thin layers — approx. 2 cups total)

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🧊 Instructions

1. Prep the pan:
Line an 8x8" or 9x9" pan with parchment paper, leaving overhang on the sides for easy lifting.

2. Make the crust:
Process the Oreos in a food processor until fine. Mix in Nutella a spoonful at a time until the mixture feels like cake pop dough. Press a layer firmly into the bottom of the lined pan. Freeze for 10–15 minutes.

3. First ice cream layer:
Let the ice cream soften slightly, then spread a thin layer over the crust. Freeze until firm (10–15 minutes).

4. Cream layer:
Whip heavy cream with vanilla until soft peaks form. Fold in finely processed Oreos. Spread this layer over the ice cream. Freeze again for 10–15 minutes.

5. Second ice cream layer:
Spread a second thin layer of softened ice cream over the cream layer and smooth evenly.

6. Top crust layer:
Press another layer of the Oreo-Nutella mixture evenly over the top.

7. Freeze & serve:
Cover and freeze for at least 4 hours (or overnight). Lift out with parchment and slice using a warm knife.

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📝 Notes

We highly recommend Thrifty brand ice cream for the perfect not-too-sweet balance.

Bars store well in an airtight container in the freezer for up to 2 weeks.